Masala Mathri ~Diwali Special

The month of November brings the Hindu festival of Diwali lasting five days. It is the festival of lights, its the celebration of good over evil. It is the celebration of the return of Lord Ram from 14 years in exile, after winning a battle with the demon King Ravana.

How long is the festival of Diwali ?

The festival of Diwali lasts 5 days, it starts with Dhanteras. On the day of Dhanteras people clean their houses and prepare delicious food to welcome the Goddess Laxmi, who is the goddess of wealth. Lamps are lighted and placed by the entrance to welcome the goddess. People pray to maintain good health, wealth and prosperity.

The second day of Diwali is Naruk Chaturdasi, this is the day dedicated to the worship of Maha Kali or Goddess Shakti. It is believed that Kali killed the demon Narakasura. It is a day dedicated to eliminate laziness and evil

The third day of Diwali is the actual Diwali day, this day is dedicated to the Goddess Laxmi. Prayers are conducted to the goddess to have year long prosperity, families light divas and visit the temple. Families visit each others houses and exchange sweets and presents. In the evening families get together and light fireworks. 

The fourth day is known as Goverdhan Puja also known as annakut.  This day is a commemorating Lord Krishna's defeat of Indra the king of the gods. This day is the starting of the Hindu New Year.On this day merchants open their new accounts book and pray that their business flourish. There is also the Annakut which is a mountain of food that are served to the deities on this day and afterwards distributed to the worshippers.

The fifth and final day of Diwali is called Bhai Dhooj. This day is celebrated to the love between Krishna and his sister Subhadra. On this day brothers visit their sisters houses and sisters pray for the well bing of their brothers.

How is Diwali Celebrated?

During Diwali, families buy new clothes to wear, buy gifts for each other and light lamps and set off fireworks. It's a festival of togetherness, sharing and caring.Families also make rangolis, they are traditional geometric designs that are painted outside and in door ways using colours and flowers. Torans  and garlands and decorative wall hangings are draped and the whole house is lighted with clay lamps.

What foods are prepared at Diwali?

A variety of sweet, savory dishes and snacks are made before and during the five day periods. The food is offered to the deities and shared with family and friends.

Some recipes that you can prepare during Diwali are:

Indian Sweet Recipes

Mango, Almond and Coconut Ladoos

Pistachiou Barfi

Kaju Katli

Coconut Delight Roses

Kheer Indian Rice Pudding with Strawberry.

Savory Snacks

Fafda

Savoury Cereal Chevdo

Mathri

Savoury Puffed Rice Snack

This year for Diwali, I have made Peda, Carrot Halwa, Semolina Halva and this Masala Mathri.

Mathri is a savoury spicy cracker that is deep fried. It can be flavoured with many different herbs and spices and it is eaten as a snack with tea.

What flour is used to make Mathri?

Maida which is commonly known as all purpose flour together with Besan chick pea flour are the main flours used in making this snack

What Shortening is used?

Butter gives the mathri a nice crispy flaky texture but it can be substituted with margarine or sunflower spread.

What  flavours can you add?

You can make mathris with just the addition of salt, cumin seeds and black pepper. You can also make the spicy version as I have made in this post.

Can you bake the Mathris?

You can bake the mathris if you prefer in the oven, the taste will be slightly different but it will still be delicious.

What is the difference between fenugreek and kasuri methi?

Kasuri Methi is dried fenugreek and fenugreek is fresh meethi leaves .Can you use fresh fenugreek instead of the dried kasuri methi used in this recipe? Yes you can, there is a light variation in the final flavours neve the less it still tastes great.

This Masala Mathri originated in the state of Rajasthan and it is a very popular snack that is available in the market all over India. It is perfect served with tea and can be stored in an air tight container for 3-4 weeks. It travels well and makes a great snack for tiffin's too.

Do check the recipe below to see how to make this delicious snack.

Masala Mathri, Diwali Specil, Indian Snacks

Snacks

Indian

Yield: 48 pieces

Author: Nayna Kanabar

Print

Masala Mathri

Spicy fried crackers , that melt in the mouth. Flavoured with aromatic spices and fenugreek.

Prep time: 45 MinCook time: 30 Mininactive time: 15 MinTotal time: 1 H & 30 M

Ingredients

• 200g Plain Flour
• 50g Gram Flour
• 30 g Butter
• 1 Tbsp Sunflower oil
• 3/4 Tsp Salt
• 1/2 Tsp Chilli Powder
• 1/2 Tsp Turmeric Powder
• 1 Tsp Green Chilli paste
• 1 Tsp Fresh Ginger Paste
• 1 Tbsp Sesame Seeds
• 3g or Small Hand full Kasuri Methi (dried fenugreek)
• 100 ml Water
• 500 ml sunflower Oil for deep frying

Instructions

1. In a bowl add the plain flour and gram flour.
2. Add salt, chilli powder, turmeric powder, green chilli paste, ginger paste, sesame seeds and kasuri methi.
3. Add the butter and 1 Tbsp oil and rub it into the flour mixture.
4. Add water a little at a time and make a semi hard dough. Depending on the flour you may not need to use all the water.
5. Knead the dough for 3-4 minutes, after which cover with a tea towel and keep aside to rest for 15 minutes.
6. After 15 minutes, knead the dough again and divide it in to 6 parts.
7. Roll each part out onto a flat surface to a 3 mm thickness. Prick the rolled out dough evenly using a fork.
8. Using either a square cookie cutter or round cutter, cut the mathris out and place them on a try, lay them separately and cover with a tea towel to stop them drying out.
9. Repeat for all the dough by rolling and cutting all the mathris and keeping them under the tea towel.
10. Heat the oil to medium, check the oil is ready by dropping a small piece of dough, if the dough starts to float up and there ae bubbles around it , the oil is ready.
11. Turn the heat to low and gently drop in 10-12 mathris, increase the heat to medium once all the mathris are in the oil. Fry the mathris on a low to medium oil for 5-6 minutes, turning  them gently in the oil with a slotted spoon. 
12. Once mathris are golden brown, remove them from the oil and transfer them on to a plate lined with kitchen paper for any extra oil to drain.
13. Repeat process for remaining Mathris. The cooled Mathris can be stored in an air tight container for up to a month.

Notes:

*You must prick the mathris before frying to stop them puffing up.

*Fry the mathri on low/ medium oil otherwise they will not crisp up.

*Adjust the chilli powder to your taste.

*You can replace the dried kasuri methi with a handful of fresh finely chopped fenugreek

*Mathris can be baked in a pre heated oven at 180 C for 15-18 mins. To do this place the mathris on an oiled baking tray. Brush them with a little oil and place in oven, after 6-7 minutes flip them over and brush with oil. Remove them from oven when golden brown and transfer to a cooling tray.

Calories

26.57

Fat (grams)

0.92

Sat. Fat (grams)

0.37

Carbs (grams)

3.82

Fiber (grams)

0.23

Net carbs

3.59

Sugar (grams)

0.13

Protein (grams)

0.68

Sodium (milligrams)

41.84

Cholesterol (grams)

1.38

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.simplysensationalfood.com/2020/11/masala-mathri-diwali-special.html

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Microwave Chilli Popcorn and a Heat 'n' Eat microwave popcorn maker giveaway.

This delicious microwave chilli  popcorn is so delectable one serving will not be enough

Ingredients:

Corn Kernels
1/2 teaspoon salt
1/2 tablespoon chilli oil
1/4 teaspoon chilli flakes

Method:

1. Measure the corn kernels using the measuring cup provided in the Heat n Eat.
2. Place the corn in the Heat n Eat  and place it in the microwave on high for 4-5 minutes,
3. You will hear a popping sound when it subsides, remove the Heat 'n' Eat from the microwave and carefully open the lid and transfer the popcorn to a large bowl.
4. Add a sprinkling of salt and chilli flakes and drizzle with chilli oil. Toss the popcorn to coat it with the oil .
5. Transfer to serving bowls and enjoy hot spicy popcorn.

Warning-Don't rub your eyes after eating the popcorn as the chilli  from the popcorn will sting.

Chilli oil- 100 ml olive oil, 4 red dried  chillies 1/2 teaspoon chilli flakes, 1/2 teaspoon chilli powder.
Warm the olive oil slightly and take it off the heat, add the red chillies, chilli flakes and chilli powder and give it a stir.Transfer to a oil bottle and keep aside for 24 hours for the chilli oil to infuse. After 24 hours oil is ready to be used in popcorn, salads, pasta, pizza.

Heat 'n' Eat, is a new microwave popcorn maker launched by Mustard. It makes popping popcorn so easy even a child could do it. The microwave popcorn popper comes with a built in measuring cup, all you have to do is fill it with corn kernels and pop the heat and serve in the microwave. You will get Perfect popcorn every time, and at a fraction of the cost.

Once you have popped the corn you can flavour it to make it savoury, salted, sweet in fact you can add any flavouring to it that pleases you. Alternatively eat it natural as it is.The Heat 'n' Eat is reusable and is totally dishwasher safe. It is made from non toxic plastic. You can order your Heat 'n' Eat from Mustard and t retails at £ 20.00.

I would like to thank Mustard for sending me the Heat 'n' Eat, all the views and opinions expressed in this post are my own.

Mustard have been kind and they have agreed to send one simply.food reader a Heat 'n' Eat.
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Mathri- Crispy Indian savoury crackers.Blog Hop Wednesday 8th August 2012

Crispy  and savoury Indian crackers delicately flavoured with  black pepper  and dried fenugreek making these a delicious teatime snack.

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Santosh's Blog. She has many delicious authentic recipes but I particularly liked the idea of The Mathri as its is perfect for nibbling on.The original recipe can be found here.

Ingredients:

240 grams / 8 oz plain flour
60grams / 2oz fine semolina
1 tablespoon Kasuri Methi (dried fenugreek)
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons sunflower oil for dough
1/2 litre sunflower oil for deep frying,
Water for kneading dough

Method:

1. In bowl add the flour salt, blackpepper and kasuri methi. Mix together with a fork .
2. Add three tablespoons oil and mix it into the flour.
3. Add a little water at a time and knead the dough so that it is fairly firm.
4. Cover and leave the dough to rest for half hour.
5. Heat the oil in deep vessel , while it is heating ,pinch small grape size pieces of dough and roll them out into small round discs. Prick them with a fork this will stop the Mathris from puffing up whilst frying.

6. Fry the Mathris in low to medium oil until they are crisp and golden brown. Drain on kitchen paper.
7. Repeat for remaining dough.
Mathris can be served with tea as a snack. Can be stored in a air tight container for up to two weeks.

You may like:
Fafda 

Savory puffed rice snack

Savory and crunchy puffed rice, a fast and speedy snack that can be made in minutes.

Ingredients:

120 grams / 4 oz puffed rice (mumra)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt( or to taste)
1/2 tablespoon sunflower oil

Method:

1. In a microwaveable bowl add the puffed rice.
2. Sprinkle the puffed rice with salt, oil and turmeric powder and mix well.
3. Place the bowl in the microwave and microwave on high for 3 minutes, stirring at 1 minute intervals.
4. Leave the puffed rice to cool slightly for 1 minute and check that it is crispy, if it appears a little soft microwave again for further 30 seconds to 1 minute.
5. Remove from microwave and sprinkle with chilli powder.
Serve as it is or as a topping on salads .

You may like;
 Fafda

Microwave Chivda (Savoury flaked rice ) Blog Hop March 14th 2012

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Kaveri's blog of Palakkad Chamayal. The blog has a wonderful collection of traditional
delicious.For blog hop I selected the Microwaved Chivda (Savory flaked rice) recipe as it was simple and easy to make.I  halved the quantity stated  in the original recipe  and  added my  personal touch of adding some chilli powder and some roasted cashew nuts and almonds.

A morish snack, crispy flaked rice and nuts snack  that is so tasty and delicious  you will not be able to stop munching.

Ingredients:

8oz/ 240 g Thin beaten rice/poha
1/4 teaspoon
1 teaspoon Roasted channa dhal (Split chickpeas)
3 tablespoons almonds/ peanuts and cashew nuts
1 Green chilly finely sliced
2-3 curry leaves Curry leaves
1/4 teaspoon turmeric powder
1 tablespoon Oil
1/2 teaspoon chilli powder
Spray oil
Salt to taste

Method:

1.Place the beaten rice in a shallow microwave safe dish,  and microwave on High for 6 minutes stirring at 1 minute intervals.Remove from microwave and transfer to a large bowl.
2.Place the cashew nuts, almonds and peanuts in the shallow dish and spray with a little oil, cook on high for 6 minutes ,stirring at 1 minute intervals.Add these nuts to the roasted rice flakes.
3.Place the roasted channa dhal in the dish and spray with cooking oil, cook on high for 3 minutes , stirring at 1 minute intervals. Transfer to nut and flaked rice mixture.Mix all the ingredients.
4.In another microwave dish, add the oil and mustard seeds and microwave on high for 2 minutes.
4.To this add the chopped green chilly, curry leaves ,mix well and then microwave on high for another 2 minutes.
5.Add this hot  tempering to the flaked rice mixture together with the salt, chilli powder and turmeric powder.Mix well, when cool  transfer to an air tight container
Serve as required.

NOTES- The cooking times that were stated in the original recipe did not work with my microwave , I found I had to cook everything almost three times longer than the times given.The snack was crispy and crunchy and tasted delicious.

You may like :

Savory Cereal snack Chevdo

Submitting to :
Lets cook Speedy Snacks event by simply.food

Savoury Cereal Snack (Chevdo)

Basic cereal  with an idianised twist giving it a spicy kick.

Ingredients:

120 grams / 4 oz plain cheerios
120 grams / 4 oz shreddies
120 grams / 4 oz rice crispies
120 grams / 4 oz all bran sticks
120 grams / 4 oz bran flakes

60 grams / 2 oz cashew nuts
60 grams / 2 oz Almonds
2 tablespoons sunflower oil
4 green chillies sliced thin
1 teaspoon salt
1/4 teaspoon citric acid
1/2 teaspoon sugar
1 teaspoon turmeric
1 teaspoon chilli powder
1 cinnamon stick
3-4 cloves
1 red dried chilli
Spray oil

Method:

1. Add all the cereal to a large bowl and mix .
2.Spread  the cashewnuts  and almonds on parchment paper and spray with sunflower oil , place the parchment paper on a microwaveable tray and place  in the microwave. Cook  the nuts for 5-6 minutes stirring them at 1 minute intervals.
3.After 6 minutes remove the nuts from microwave and add them to the cereal mixture, add the salt, chilli powder, turmeric and toss the mixture to coat with spices.
4. Place the sugar and citric acid into a coffee grinder and grind the mixture to a powder. Add this to the cereal mixture and mix well.
4. Heat the oil in a pan when it is hot , fry the green chillies in it till they are crispy, remove from oil and add them to the cereal mixture.
5.Using the remaining oil, heat it till it is hot, add the cloves and cinnamon and the red dried chilli. and saute for few seconds to release the spice aroma.
6. Pour this oil with the spice mixture to the cereal mixture.
7. Give the savory cereal mixture a final toss.
Transfer to an air tight container and serve as required.

NB -This recipe works best with plain non sugar coated cereals.

This recipe was shared with me by a non blogger friend Kash Tanna, I have made minor adjustments to the original recipe to suit my taste. Thanks Kash this recipe is awesome and a definate hit.

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 Fafda

Submitting to :
Lets cook Speedy Snacks event by simply.food

Microwaved potato chips ~Blog Hop Wednesday 19th October

This is my 5th entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form groups and make pairs with a blogger who will be your partner for that particular week. This happens every alternate Wednesdays. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The alternate week you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Kavi's blog Edible Entertainment. I wanted a simple and quick snack recipe that was healthy too so when I found these microwaved potato chips I really wanted to put them to the test.The original recipe can be found here. The vedict was that the chips turned out simply perfect ,crispy and crunchy.

Healthy and delectable potato chips, that are irresistable and totally guilt free.

Ingredients:

3 medium potatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
Sunflower Cooking spray oil (few squirts)

Method:

1. Peel and wash the potatoes and using a mandolin slice them into paper thin slices.
2. Pat the potatoes dry with tea towel and separate all the slices.
3. Get a large microwaveable platter and spray with sunflower oil.
4. Spread out the potato slices around the platter making sure not to over lap them.(You may have to do this in two batches)
5.Spray with a little more sunflower oil
6. Cook the chips on high for  for 6 minutes approximately (It  depends on your microwave.) But remember to turn the chips over  at every two minute intervals.
7. Potato chips are ready when they turn crisp and start to take a little brown colour at edges.
8.Once they are cooked remove from microwave and sprinkle with salt and pepper .Repeat for next batch.
Serve with a chilli dip if desired.

You may like :
Pumpkin Crispies

Khandvi ~ ICC Cooking challenge January 2011

Khandvi  a delicious gujarati snack that is made from chickpea flour and yoghurt. Tangy and  spicy in taste with a wonderful garnish of coconut and  sesame seeds  makes this snack mouthwatering and delectable .

Ingredients:

Gram flour / Besan - 1/3 cup (heaped)
Curds / Yogurt - 1/3 cup slightly sour, beaten
Water - 1 cup
Salt as per taste
Ginger Green Chilli paste - 2 tsp
Turmeric Powder - 1/4 tsp
Cooking Oil - 3 tbsp

For tempering:

Cooking Oil - 2 tsps
Mustard seeds 1 tsp
Sesame seeds 2 tsps
5-6 curry leaves
1 red dried Chilli

For Garnishing:

Grated Coconut - 2 tbsps
Fresh Coriander Leaves, chopped - 2 tbsps
2 green chillies finely chopped

Method:

1.Oil a flat baking tray  ready before proceeding to cook.
2. In a bowl, take the gram flour, salt, ginger-chilli paste, beaten curds and turmeric and water and mix well.
3.The batter should be of smooth thin batter, free of lumps.
4.Add the  and turmeric powders also at this stage.
5.Heat oil in a thick bottom pan and add the prepared batter.
6.Cook the batter, stirring continuously until well cooked.
7.You can know it is cooked with the batter turns a light brown tinge, glaze from the oil and will not stick to the walls of the pan.
8.The batter should still be in a semi liquid state, tipping more towards solid state.
9.Over cooking will result in a mass that will not spread evenly.
10.Transfer the cooked batter quickly on to the flat greased plate and with the ladle spread the batter to a thin sheet over the surface.
11.This has to be done very fast as the batter will thicken as it cools and become difficult to spread.
12.Using a knife make strips of this sheet. Roll each strip into spirals.
13.Place the khandvi rolls on a serving platter.
14.Heat another pan with oil,  when hot add mustard and sesame seeds and allow to splutter. When they crackle pour them over the rolled khandvis.
15.Garnish with a generous sprinkling of fresh, grated coconut and chopped coriander leaves and few finely chopped chillies.

NB  -I omitted the sugar and asafetida for health reasons, although they were in the ingredient list.
Verdict- The recipe was simple and easy to follow, however in the process of trying to capture some photos of each process my batter got slightly over cooked and resulted in a little difficulty in spreading. However despite little cracks , khandvis rolled beautifully and tasted wonderful.

You may like:
Punjabi Kadhi

Fafda ( crispy savory snack)

Fafda also known as chora fari is a delectable savory  fried indian snack that is served as a teatime treat or eaten as nibbles.

Ingredients:

16oz plain Flour (maida)
4 oz gram flour ( besan)
3/4 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon ajwain (optional)
1/2 tablespoon sesame seeds
1 tablespoon sunflower oil
1-2 green chillies finely chopped
1/2 tablespoon freshly chopped coriander
Water for making dough
Sunflower oil for deep frying

Method:

1. Add the plain flour and gram flour to a large bowl, add the turmeric, salt, chili powder, green chillies, sesame seeds and chopped  coriander.
2. Add 1 tablespoon oil and make a soft dough adding water as required.Cover and keep the dough aside for 20 minutes.
3. Dive the dough into 8 parts, roll a thin chappati from each dough piece and cut it into thin strips roughly 3 inches by 1 inch as shown  in picture.

4. Heat the oil in frying pan when oil is hot, deep fry in batches on medium till crispy.Drain on kitchen paper and repeat for rest of dough.
5. Store in an air tight container. Will keep up to a month.

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Sago muruku